Bacon Jalapeno Poppers
Makes 2 dozen, Serves 12
Happy International Bacon Day! Bacon is probably one of my favorite breakfast food and I love it added into salads for a crunch. Most people associate bacon as being unhealthy, but not so fast, bacon isn’t all bad! It’s packed with protein, B-vitamins, selenium, choline (which helps boost your mood), and even has those heart-healthy Omega-3s! Buying high-quality bacon such as minimally processed bacon, from grass-fed/pasture-raised pigs can certainly increase the likelihood of capitalizing on the health benefits bacon has to offer! So celebrate today with a little bacon in your life!
18 slices bacon (no nitrates or nitrites)*, divided (about 1-pound) – no nitrites or nitrates
8 ounces cream cheese, softened
¾ cup grated pecorino-Romano cheese
½ teaspoon smoked paprika
¼ teaspoon kosher salt
12 jalapenos, halved lengthwise and seeds removed
1 tablespoon chopped fresh parsley
Preheat oven to 400°
In a skillet over medium heat, cook 6 pieces bacon until crispy. Remove from pan and crumble.
In a medium bowl, stir together cream cheese, pecorino, paprika, salt and bacon until combined. Spoon about 1 tablespoon of the cheese mixture into each jalapeno half.
Cut the remaining 12 bacon slices in half lengthwise. Wrap around each jalapeno half. Place on a rimmed baking sheet, cheese side up. Roast for 20-23 minutes or until bacon is crispy. Garnish with fresh parsley, if desired and serve immediately.
*365 Brand from Whole Foods or Greenfield Natural Meat Co from Publix are my favorites